Baileys Marble Cheesecake Food

BAILEY'S MARBLED CHEESECAKE

Steps:

• For the crust:.
• Mix all ingredients together and press evenly over bottom of a non stick 8-inch spring form pan and bake at 350ºF for 7-10 minutes. (Bake at 325°F for 7-10 minutes if using dark nonstick springform pan.) Set crust aside and let cool while preparing the filling.
• For the Filling:.
• Beat cream cheese with electic mixer until smooth. (approx. 5 minutes on medium speed).
• Gradually beat in sugar.
• Add eggs, 1 at a time, mixing on low speed after each addition just until blended.
• Blend in Baileys and vanilla.
• Pour about 1/3 mixture into a bowl and stir in melted chocolate.
• Pour half of plain mixture into prepared pan.
• Drizzle with half the chocolate mixture. Repeat layers.
• Make a marbled design by gently swirling batter with a knife.
• Bake 7 minutes at 425ºF, then 45 to 60 minutes at 250ºF or until center is almost set.(If using dark nonstick springform pan, bake 7 minutes at 400°F, then 45 to 60 minutes at 250ºF or until center is almost set.
• Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan.
• Refrigerate overnight.

BAILEYS MARBLE CHEESECAKE

Steps:

• Crust:.
• Combine butter and chocolate wafer crumbs. Press into the bottom of a 10" springform pan.
• Bake for 10 minutes at 325 degrees F.
• Filling:.
• In a large mixer bowl, beat cream cheese and sugar until light and fluffy. Add eggs one at a time while beating. Stir in sour cream, Baileys, and vanilla.
• Pour 2/3 of the cheesecake mixture over the crust. To the remaining mixture stir the melted chocolate. Spoon the chocolate mixture by large spoonfuls over the plain cheesecake mixture. Run a knife through it a few times to create a marbled effect.
• Bake at 325 degrees F. for about 1 and 1/2 hours, until the center is raised and set. Let cool to room temperature.
• Topping:.
• Coarsely chop the chocolate. Mix with whipping cream and butter and melt (on the stove or in microwave). Stir in vanilla. Spread over top of the cheesecake.
• Refrigerate at least 6 hours, or overnight.

BAILEYS CHEESECAKE

Steps:

• Measure 5 tbsp cold water in a small bowl, then sprinkle over the gelatine and leave to soak for 5 mins until spongy. Now stand the bowl of gelatine in a pan of gently simmering water and leave until it turns clear.
• Meanwhile, mix the biscuit crumbs and butter really well, then press on the base of a loose-bottomed 20cm cake tin. Chill.
• Beat the quark, mascarpone and Baileys together, then stir in the gelatine and fold in the cream.
• Whisk the eggs and sugar in a bowl until thick, pale and foamy, then fold into the cheesecake mixture and pour onto the biscuit base. Chill for 3-4 hrs or until set.
• For the jelly, sprinkle the gelatine over the coffee, then put the bowl in a pan of gently simmering water until dissolved. Cool the mixture. When cold, carefully spoon the coffee mixture on top of the cheesecake to make a thin layer - don't pour it on or you will disturb the creamy layer. Chill until set. Will keep in the fridge for 2 days.
• To serve the cheesecake, wrap a hot tea towel round the outside of the tin, then gently ease out the cake. Serve in thin slices.

MARBLE CHEESECAKE

Steps:

• Combine crumbs, sugar, and margarine; press onto bottom of 9-inch Spring- form cake pan.
• Bake at 350 degrees F., 10 minutes.
• Combine cream cheese, sugar and vanilla, beating at medium speed on electric mixer until well blended.
• Add eggs, one at a time, mixing well after each addition.
• Blend chocolate into 1 cup batter.
• Spoon plain and chocolate batters alternately over crust; cutting through batters with knife several times for the marble effect.
• Bake at 450 degrees F., 10 minutes.
• Reduce oven temperature to 250 degrees F.; continue baking 30 additional minutes.
• Loosen cake from rim of pan; cool before removing rim of pan.
• Chill.